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GRANDMA'S SAUERKRAUT PORK

2-4 PORK CHOPS ON BONE, SEASONED WITH SALT AND PEPPER
2-4 SAUSAGES, CUT IN RINGS
1 LARGE ONION, SLICED
1 LARGE JAR SAUERKRAUT
2 GREEN APPLES, PEELED, CORED, SLICED
1 C DRY APPLE CIDER
1/2 C CIDER VINEGAR
1/2 C DRY WHITE WINE
1/4 C GIN (OPTIONAL)
1 T STONE GROUND MUSTARD
12 JUNIPER BERRIES
12 BLACK PEPPER CORNS

BROWN PORK CHOPS IN LARGE DUTCH OVEN.

ADD SAUSAGE SLICES, AND BROWN THEM TOO.

REMOVE MEATS AND BROWN ONIONS.

ADD ALL INGREDIENTS TO POT, COVER, AND COOK AT 350° UNTIL PORK FALLS OFF BONE (1-2 HOURS).

INVITE A MOB OVER FOR DINNER; SERVE WITH CRISP CIDER.

NOTES:

A VARIETY OF SAUSAGES IS NICE: KIELBASA, BRATWURST, GARLIC SAUSAGE, ETC. USE A GIN WITH NICE JUNIPER NOTES.